Chickpea and Potato Alicha (Mild Chickpea and Potato Stew)
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Ingredients
- 400 g tinned chickpeas, drained
- 400 g potatoes
- 2 red onion
- 3 garlic cloves
- 15 g fresh ginger
- 2 tsp ground turmeric
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 332 kcal
- Protein
- 10.2 g
- Carbohydrate
- 39.2 g
- of which sugars
- 5.9 g
- Fat
- 12.9 g
- of which saturates
- 1.2 g
- Fibre
- 9.9 g
- Salt
- 0.63 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and cube the potatoes.
- 2
Peel and chop the onions, then fry in the vegetable oil for 8 minutes until softened.
- 3
Stir in the garlic, ginger and turmeric and cook for 2 minutes.
- 4
Add the potatoes and 300ml water, cover and cook for 15 minutes.
- 5
Add the chickpeas and cook for a further 10 minutes until the potatoes are tender.
- 6
Season to taste and serve with flatbreads.
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